These delicious cinnamon slices are a great low carb and gluten-free afternoon treat. Or just as good for breakfast as the Chief Taster informed me, as he ignored my offer of breakfast eggs and scoffed a couple of these with his coffee.
This was my very first bake in the oven of our new house. I had been eyeing up the oven with an element of distrust for a week as it’s not as large as my previous one. Which, although was great for a mega baking and roasting session was not level. That meant remembering to turn the bakes around half way through to ensure everything was even.
Low carb & gluten-free
The oven in our new house is a smaller built-in one, with a separate gas hob. It was very clean and suggested that the previous tenants did not use it much. We had a small oven in the first place we lived in Barbados which was my worst nightmare as it was not really meant for baking but heating up. It was more of an adult easy oven and took twice as long as it should to bake. I’m still in therapy about the time I tried to roast a medium turkey in one day. So, given my experiences with a small oven I did not have high hopes. I finally reached for a baking tin and tried these cinnamon slices to see how the oven was going to perform. The test run went well, I gave a sigh of relief and can start planning baking recipes galore!
The cinnamon swirl in the cinnamon slices is made of a mixture of butter, cream cheese and cinnamon. You could omit the cream cheese and use more butter, but I was going for a more creamy texture. Plus the idea of the combination of cream cheese and cinnamon is appealing to me. As to how you swirl this is up to you. I put dollops of the mixture on top of the cake batter and swirled it throughout a bit too wildly. I got a bit carried away with the pattern. Alternatively you could add the cinnamon mixture into the cake mixture directly and not swirl it.
As I was munching on them, I could not help but think that these would be lovely with apple in them. Apple and cinnamon go very well together and perhaps you could slice an apple thinly, dust the slices in cinnamon and layer then on top of the cake mixture before baking. Or even in the middle for a delicious surprise. It would up the carb content so I’ll let that decision be down to you.
- ½ cup coconut flour
- ½ cup melted butter
- 5 eggs
- ½ cup erythritol (or other sugar substitute)
- ½ teaspoon baking powder
- 2 teaspoons vanilla essence
- ½ teaspoon salt
- 2 tablespoons cinnamon
- 2 tablespoons erythritol (or other sugar substitute)
- 2 tablespoons melted butter
- 3 oz cream cheese, softened
- 2-3 tablespoons water (optional depending on batter texture)
- Pre-heat the oven to 200C/400F degrees.
- Blend the butter, eggs, erythritol and vanilla essence.
- Add the coconut flour, baking powder and salt. Whisk until the batter is smooth
- Mix the tablespoons of erythritol and butter with the cream cheese. Blend together until smooth (I used a fork, then moved to a spoon).
- Grease a square baking tin and line it with parchment paper.
- Spoon the cake mixture into the tin.
- Add the cinnamon mixture on top of the cake mixture and using a spoon, swirl the mixture into the cake mixture. Make your own patterns!
- Bake for 30 minutes until firm.
- Cut into 8 slices.
- Eat and enjoy!
- Makes 8 Slices
- Nutritional Info per slice – 234 Calories, 20g Fat, 6g Protein, 7g Total Carbs, 4g Fibre, 3g Net Carbs